These Indian-styled Stuffed Bread Rolls, crispy and browned from outside, savory and spicy with potato stuffing, are a perfect way to indulge in filling breakfast!
Bread rolls and I go back a long way. They were a staple in my school lunches and often got quickly eaten up by friends. Monsoon season in India is often awaited for these stuffed rolls or onion fritters as a tea-time snack.
These Indian stuffed potato rolls, often called "Aloo Bread Rolls," are a popular snack made by stuffing spiced mashed potatoes inside bread slices, then rolling and frying them till they are browned. So easy to make and use up your leftover bread slices or leftover mashed potatoes.
While you can air fry them or bake them, the best crispy bread rolls with ultimate deliciousness are obtained by deep frying. Those crunchy edges of bread slices taste so amazing. This is one recipe where I love the deep fried version!
Team them with tomato ketchup or green coriander chutney for a tasty snack!
Find More Easy Appetizers: Rice Paper Rolls air fried, Sweet potato Fritters, Rice Fritters, Bread Pakora
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Why Would You Love This Recipe?
- A Popular Indian Snack!
- Easy Ingredients from the Pantry
- Can be Partially made ahead of time.
- Kids Friendly
- The Best Bread Rolls Recipe Ever!
Ingredients
- Bread Slices- I have used a local brand of Atta Bread- Harvest. Feel free to use any good brand. The bread piece should not be too soft as it might be difficult to stuff potatoes in them. Maybe refrigerate the bread overnight for best results.
- Boiled Mashed Potatoes- I had boiled potatoes the first thing in the morning. You may boil them in advance. This is important as hot potato mixture would break the bread. Cool them in the refrigerator for sometime before you start making the rolls.
- Spices- Indian spices- Red chili powder, Amchur (dry mango powder), Chaat masala, and salt. Feel free to ad garam masala and coriander powder too.
- Green Chilies- I am super fan of chilies. Start with little as it is going to be very spicy. Freshly chopped green chilies work well.
- Water in a bowl- We need to soak bread slice for 1-2 sec(ONLY) for making it moist. This helps in binding the stuffing easily.
- Coriander leaves- I have used Kasoori methi (dry fenugreek leaves). You may use any fresh greens- cilantro etc.
- Mustard Oil For Frying- If you don't use mustard oil for edible purpose, feel free to use any vegetable cooking oil.
- Variations: You may also add fresh green peas.
How To Make Indian Potato Bread Rolls
Step 1. Prepare the Potato Filling
First, you need to boil 3-4 potatoes until they become soft. I have used pressure cooker to boil them. Once boiled, remove the skin and mash the potatoes thoroughly in a bowl. Warm potatoes get easily mashed by using fork or grater.
Add all spices along with salt to the mashed or grated potato. Let the filling cool off before you make the rolls.
Tip
Make sure to cool off the mashed potato filling.
Step 2. Prepare the Bread Roll
Take a slice of bread. Dip each bread slice briefly in water (1-2 sec) and then gently squeeze out the excess water. This makes the bread moist. Place a small amount of the prepared potato filling in the center of each bread slice. Carefully roll the bread around the filling, ensuring it is tightly sealed.
Place it in a large plate and repeat it for the other slices.
Tip
You may refrigerate the prepared bread rolls for frying and fry them just before serving. This ensure that they don't break easily. Let them sit at room temperature for 15 minutes before frying.
Step 5. Fry the Rolls
Heat enough oil in a heavy wok/ kadai for frying. Once the oil is hot, gently place the rolls into the pan. Fry them until they turn golden brown and crispy on all sides. Remove the rolls and drain them on paper towels to absorb any excess oil.
Step 6. Serve It
Serve the hot, crispy bread rolls with your favorite chutney or ketchup.
Expert Tips
- The key to frying is that the oil should be hot enough else the frying item will seep in oil and will not be crisp.
- For new comers to kitchen, we need to burn mustard oil that is we add mustard oil to the Kadai (utensil for frying). Put the gas on high flame and let the oil burn for a while. Time to do burning depends on the quantity of oil. For deep frying, it takes around 5 min. Initially, the oil is yellowish as it's raw so we burn till it becomes transparent and during this process it leaves lot of smoke so put the exhaust On.
- If you are making them ahead of time, store the prepared rolls in a large container with a lid and refrigerate them. Make sure to place them on kitchen counter for 15 min and then fry them before serving.
- For leftover fried bread rolls, heat them in oven or air fryer as re-frying will soak up more oil and that is not suggested.
Recipe FAQs
In Delhi and UP, the bread roll is a famous Snack!
The American term for bread roll is bun, dinner roll and closest to this recipe would be Potato Croquettes.
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- Roasted Sweet Potato and Quinoa Salad
- Makhana Chaat Recipe
- Sweet Potato Chaat (Shakarkandi Chaat)
- Mango Avocado Cucumber Salad
- Paneer Tikka on Tawa
- Amla Chutney Recipe- Indian Gooseberry Chutney
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Bread Rolls Recipe- Indian Potato Croquettes
Equipment
- 1 large mixing bowl
- 1 heavy-bottomed wok or pan for deep frying
Ingredients
- 4 medium potatoes
- 10 slices bread Brown bread by Harvest
- 1 teaspoon chaat masala
- 1 teaspoon Kasoori Methi
- 2 teaspoon red chilli powder
- 1 teaspoon Amchur powder or 2 teaspoon lemon juice
- 2 cups fresh water
- 4 cups mustard oil for deep frying , can use any vegetable oil
- 1 small Green Chiili chopped
- salt as per taste
Instructions
- First, you need to boil 3-4 potatoes until they become soft. I have used the pressure cooker to boil them. Once boiled, remove the skin and mash the potatoes thoroughly in a bowl. Warm potatoes get easily mashed by using a fork or grater.Note for Boiling Potatoes- Boil 4 medium-sized potatoes in a pressure cooker. Put on full flame for 2 whistles and then simmer on low flame for 5-10 min.
- Peel them off. and take them in a large bowl. Add all spices along with salt to the mashed or grated potato. Let the filling cool off before you make the rolls.
- Take a slice of bread. Dip each bread slice briefly in water (1-2 sec) and then gently squeeze out the excess water. This makes the bread moist. Place a small amount of the prepared potato filling in the center of each bread slice. Carefully roll the bread around the filling, ensuring it is tightly sealed. Make oval shape or any shape you like.Place it on a large plate and repeat it for the other slices.
- Mash them and make sure all the spices are absorbed in the potato mash.
- Heat enough oil in a heavy wok/ kadai for frying. Once the oil is hot, gently place the rolls into the pan. Fry them until they turn golden brown and crispy on all sides. Remove the rolls and drain them on paper towels to absorb any excess oil.
- Serve the hot, crispy bread rolls with your favorite chutney or ketchup.
Video
Notes
- The key to frying is that the oil should be hot enough else the frying item will seep in oil and will not be crisp.
- For new comers to kitchen, we need to burn mustard oil that is we add mustard oil to the Kadai (utensil for frying). Put the gas on high flame and let the oil burn for a while. Time to do burning depends on the quantity of oil. For deep frying, it takes around 5 min. Initially, the oil is yellowish as it's raw so we burn till it becomes transparent and during this process it leaves lot of smoke so put the exhaust On.
- If you are making them ahead of time, store the prepared rolls in a large container with a lid and refrigerate them. Make sure to place them on kitchen counter for 15 min and then fry them before serving.
- For leftover fried bread rolls, heat them in oven or air fryer as re-frying will soak up more oil and that is not suggested.
- The best frying is done when you place the food item on high flame / hot oil, then simmer it for a while and when you take it out it should be again on high flame. This makes sure of a crisp frying and properly cooked item and also no oil is seeped through the fried food.
| Nutrition Facts | |
|---|---|
| Serving size: 1 | |
| Servings: 10 | |
| Amount per serving | |
| Calories | 158 |
| % Daily Value* | |
| Total Fat 5.9g | 8% |
| Saturated Fat 0.9g | 5% |
| Cholesterol 0mg | 0% |
| Sodium 159mg | 7% |
| Total Carbohydrate 23.7g | 9% |
| Dietary Fiber 2.4g | 9% |
| Total Sugars 1.9g | |
| Protein 3g | |
| Vitamin D 0mcg | 0% |
| Calcium 41mg | 3% |
| Iron 1mg | 7% |
| Potassium 338mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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